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www.firstfoodie.com Friday 05 Oct 2018 What are you eating this weekend?
Volume 9 Issue 27
 
   
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Meet The Chef
mtc

Chef Shrikant
JW Marriott

Chef Shrikant Parashar is the Executive Sous Chef of JW Marriott. In conversation with Explocity, he laments that a disinterest in a formal education landed him in the culinary field where things are always more dynamic. Take his passion for creating new dishes. the infusion of flavours make the process evolve as per him.

Where did you grow up?

I was born in Aurangabad but moved to Mumbai when I was

...more
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Food Fetish
foodfetish
Shweata Kaushal


Shweata Kaushal
Entrepreneur

What do you think about the food scene in Bangalore?

I feel, in Bangalore, quality of the food is good but taste is lacking.

Where do you usually eat out?

Generally I go to the Season Restaurant at Adarsh Hamilton.

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Chef Sangeet Auditions For Bangalore With His High Tea At Oberoi
Chef Sangeet Panwar is new to Bangalore and showcases his talents with the quaint high tea concept in the gardens at Polo Club.

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High tea at Oberoi stirs up more than tea. For every patron they want to stir up a memory. Remember the appealing Jam Drop Cookies you immediately picked, on entering a bakery as a kid? Remember a dollop of cream cheese frosting stuck to your nose when you bit into a red velvet cupcake? Chef Sangeet Panwar is new to Bangalore and showcases his talents with the quaint high tea concept in the gardens at Polo Club.

The colonial high tea is making its comeback. The Oberoi claims a lot of their patrons have requested a light

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Next Stop Kolkata At Monkey Bar
Home chef Iti Misra curated this concept with Chef Dheeraj. Street food to non-Bengali is Pani Puri or Puchka and Rolls. But this festival showcases street food from some of Calcutta’s more famous by-lanes and street food flavours.

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What do you get when you keep a large group of Bengalis from visiting Calcutta during Pujo? A bang up promotion of Bengali food in Bangalore. Next Stop Kolkata at Monkey Bar is a chance for Bengalis and non-Bengalis alike to enjoy a taste of Durga Pujo. While the Bengalis Ooh-ma and Aah-ma (or however Bengalis say it) about their cuisine, the rest of us get to learn a little something about Calcutta street food.
Home chef Iti Misra curated this concept with Chef Dheeraj. Street food to non-Bengali is Pani Puri or Puchka

...more
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Seafood Night At JW Kitchen
The time is right. The fish is the freshest. The fishing ban is over.

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At JW Marriott every fussy seafood eater (that’s a tongue twister… say it repeatedly and quickly – “fussyseafoodeater fussyseafoodeater fussyseafoodeater…”) as we were saying every fussy seafood eater has her night. Seafood Nights plays once a month at the hotel’s dinner buffet, for one night only.

The time is right. The fish is the freshest. The fishing ban is over.

A variety of underwater creatures are cooked up in. The salad bar has a Calamari that gives just the right punch of citrus to start the meal with. There is also a Salmon Gravlax, home

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Literary Bite
“your body is not a temple, it’s an amusement park. Enjoy the ride.” ― Anthony Bourdain, Kitchen Confidential: Adventures in the Culinary Underbelly
~ Anthony Bourdain
Lite Bite
epicure

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Panch Phoron
Panch phoron is a blend of whole spices used in Bangladesh, Bengal, Assam, and parts of Southern Nepal. The name literally translates to mean “five...more
Buzz
Brunch At Hyatt Centric

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The newest in town is the brunch at Hyatt Centric. The hotel in the heart of Bangalore calls their Sunday brunch Brunchology. The science of chilling on Sunday can be experienced at The Bengaluru Brasserie. So what does Brunchology teach you? The quiet of the terrace restaurant despite being on MG Road is the place for the session. Exotic cuisines from the world are part of their brunch. There is cuisine from Scandinavia, Bavaria, Manila to Maghreb including deli meats, breads, charcuterie, live stations and a dessert counter. A cocktail bar is also a part of the
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Tim Tai Celebrated 5 Years With A New Menu

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The Thai restaurant in Koramangala has a new menu. This new menu marks five years since the restaurant opened in Bangalore. To show off their refurbished interiors, Tim Tai is running a promotion called “Amazing Asia.” They have tried to keep the cuisine authentic but the decor more modern. The new menu has options for a single diner to corporate groups and even for seafood lovers. There are dishes like Crackling Rice Manchow Soup, Lotus Stem Wafers, Traditional Javanese Duck Curry, Cantonese Straw Vegetables, Jakarta Style Chilli Sambal Prawn, Stuffed Litchi Fritters with Coconut Crème and more to go
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Goan Food At Courtyard by Marriott

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Vindaloos, Balchao and Bebinca are some of the Goan food at Courtyard by Marriott this season. The monsoon season at MoMo Cafe continues till 12 October, 2018. The Goan food festival is available as a dinner buffet from Monday to Friday at the hotel on Outer Ring Road. The Goan chef from Marriott Goa, Chef Selester is in town to prepare Goan dishes like Goan Fish Curry, Prawns Balchao, Pork Vindaloo, Mutton Xacuti, Dodal, Bebinca and more. The dinner buffet is priced at Rs 1475 plus taxes and starts at 7pm. At

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